There’s something incredibly comforting about a tall stack of warm pancakes, especially when they’re secretly packed with protein and made with simple ingredients.
These cottage cheese pancakes became a weekend favorite for me when I wanted something that felt indulgent but also nutritious.
They’re creamy on the inside, golden on the outside, and naturally sweet without needing tons of sugar.
Why I Love This Recipe
They’re packed with protein thanks to cottage cheese—perfect for a filling breakfast.
The texture is soft, fluffy, and slightly creamy—like classic pancakes with a twist.
They come together in just one blender + one bowl.
You can serve them sweet or savory depending on your mood.
What You’ll Need (Ingredient Highlights)
Cottage cheese: Adds protein and creaminess without making the pancakes dense.
Flour: Use all-purpose or whole wheat flour for a wholesome base.
Eggs: Essential for binding and creating that fluffy texture.
Coconut oil: Keeps the pancakes moist and adds a slight richness.
Maple syrup: Just enough for subtle sweetness (you can add more on top later!).
Vanilla extract: Brings warmth and flavor to each bite.
Pro Tips Before You Start
Blend the wet ingredients until completely smooth for the best texture.
Don’t overmix once you combine wet and dry ingredients—just stir gently.
Use medium heat when cooking so the pancakes don’t burn before they’re cooked through.
Grease your skillet lightly between batches for even browning.
How to Make Cottage Cheese Pancakes
Step 1: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour and baking powder until well combined.
Step 2: Blend the Wet Ingredients
Add the cottage cheese, eggs, and milk to a blender.
Blend until completely smooth.
Step 3: Combine Everything
Pour the blended mixture into the dry ingredients and stir gently just until combined.
Step 4: Add Final Flavors
Stir in the melted coconut oil, maple syrup, and vanilla extract.
Step 5: Cook the Pancakes
Heat a non-stick skillet over medium heat.
Pour or scoop the batter into the pan and cook until the edges look dry and bubbles form on the surface.
Step 6: Flip and Finish Cooking
Flip the pancakes and cook another 1–2 minutes until golden and cooked through.
Step 7: Stack and Serve
Stack your pancakes on a plate to keep them warm.
Drizzle with more maple syrup or your favorite toppings and enjoy!
What to Serve It With
A drizzle of warm maple syrup or honey
Sliced bananas, fresh berries, or sautéed apples
Greek yogurt or a dollop of whipped cream
For a savory spin: top with fried eggs and avocado
Variations / Substitutions
Make it gluten-free: Use oat flour or a gluten-free all-purpose blend.
Dairy-free version: Swap cottage cheese for plant-based cottage cheese and use almond milk.
Add-ins: Fold in blueberries, chopped nuts, or mini chocolate chips for fun flavors.
Thinner pancakes: Use up to ¼ cup milk for a thinner, crepe-like batter.
Storage & Leftovers
Fridge: Store in an airtight container for up to 3 days.
Freezer: Layer with parchment paper and freeze for up to 2 months.
Reheat: Toast them or microwave for 30–45 seconds until warm.
AQs
Can I make these without a blender?
Yes! You can mash the cottage cheese well with a fork or whisk, though the texture won’t be quite as smooth.
Are these pancakes sweet?
They’re mildly sweet from the maple syrup, but you can adjust sweetness to your liking or add toppings.
What type of cottage cheese works best?
Use full-fat or low-fat small curd cottage cheese for the creamiest texture.
Can I make the batter ahead of time?
Yes, you can store the batter in the fridge for up to 24 hours. Just give it a quick stir before cooking.
Are they good for kids?
Absolutely! They’re soft, protein-rich, and lightly sweet—perfect for toddlers and picky eaters.
Can I use flavored cottage cheese?
It’s best to stick with plain cottage cheese to avoid added salt or sugar.
What if my pancakes stick to the pan?
Make sure your skillet is well-heated and lightly greased between each batch.
Final Thoughts
These cottage cheese pancakes are proof that healthy breakfasts don’t have to be boring.
They’re simple, nourishing, and endlessly adaptable.
Whether you’re fueling up for the day or treating yourself on the weekend, this recipe always hits the spot.
Cottage Cheese Pancakes
Ingredients
Method
- In a large bowl, whisk together flour and baking powder.
- Add cottage cheese, eggs, and milk to a blender and blend until smooth.
- Pour the blended mixture into the dry ingredients and stir gently.
- Stir in the coconut oil, maple syrup, and vanilla extract.
- Heat a non-stick skillet over medium heat and scoop batter into the pan.
- Cook until edges are dry and bubbles form.
- See full steps with tips & photos → https://theboatshedcafe.com/cottage-cheese-pancakes-2/
Notes
- For a smoother texture, blend the wet ingredients thoroughly.
- Avoid overmixing the batter to ensure fluffy pancakes.
- Adjust the milk quantity to achieve your preferred batter consistency.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.